Loaded Baked Potato Soup
4 Large Red Potatoes, skin on, diced
1 Onion, chopped
8 - 10 Strips Bacon, cooked and chopped
2 Garlic Cloves, minced
4 TBSP Butter
1/3 C All Purpose Flour
1 C Half and Half
1 C Skim Milk
3 C Vegetable or Chicken Broth
Salt and Pepper to Taste
1/3 C Sour Cream
1 C Shredded Sharp Cheddar + Garnish
Green onions - garnish
Microwave or quick boil potatoes to cut down on cook time.
Saute onion, bacon (less 2 slices for garnish) and garlic in large stockpot until onions are browned and bacon is crisp. Remove and set aside. Melt butter in stockpot on medium heat and whisk in flour, creating a roux. Add milk and half and half and whisk together, cook several minutes and allow to thicken. Add in broth, potatoes, bacon, onion, salt and pepper. Cook on low at least 40 minutes or until potatoes are fork tender and base has thickened. Stir in sour cream and 1 c cheese. Serve with extra bacon, cheese and green onions.
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